Homemade Red Wine Beef Stew
There is something incredibly soul-warming about a big bowl of Red Wine Beef Stew with Potatoes and Carrots. As the beef slowly braises in a rich, red wine-infused broth, the kitchen fills with a savory, herbal aroma that promises a meal worth the wait.
Ingredients
- 2 lbs beef chuck cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 lb baby potatoes halved
- 4 large carrots cut into 1-inch chunks
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 ½ cups dry red wine e.g., Cabernet
- 3 cups beef broth
- 2 tbsp tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Generously season the beef cubes with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside.
- Lower heat to medium. Add onions and sauté for 5 minutes. Add garlic and tomato paste, cooking for 1 more minute.
- Pour in the red wine to deglaze the pan, scraping the bottom to release the browned bits.
- Return the beef to the pot. Add the beef broth, potatoes, carrots, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is very tender.
- Remove the bay leaves and thyme stems. Taste and adjust seasoning before serving warm over mashed potatoes.